Patti's Holiday Chocolate Delights

http://www.eatingwell.com/recipes/pattis_holiday_chocolate_delights.html

From EatingWell:  December 2005/January 2006

Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:

About 48 cookies | Active Time: 35 minutes | Total Time: 1 hour 20 minutes

Ingredients

• 12 ounces semisweet chocolate chips
• 1 1/2 cups whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 48 chocolate-covered almonds, (dark, milk or white chocolate) (about 1 cup)

Preparation

1. Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
2. Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
3. Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray.
4. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
5. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.

Nutrition

Per cookie : 113 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 14 mg Cholesterol; 15 g Carbohydrates; 1 g Protein; 1 g Fiber; 33 mg Sodium; 29 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

• Chocolate drizzle anyone?
• Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.